Table 3.

Free amino acids composition (μg/g DW) of dried longan pulp before and after fermentation by lactic acid bacteria

Free amino acid	Non-fermented	Fermented
Phenylserine	39.50 ± 1.90	nf
Taurine	92.93 ± 2.09	180.25 ± 0.78**
Phenylethylamin	658.75 ± 19.05	578.06 ± 11.64*
Aspartic acid	177.11 ± 4.34	193.33 ± 9.62*
Threonine	13.85 ± 0.22	4.77 ± 0.19**
Serine	42.76 ± 0.74	16.96 ± 0.19*
Glutamic acid	215.05 ± 3.03	171.11 ± 4.06*
α-Aminoadipic acid	15.94 ± 0.26	7.67 ± 0.16*
Glycine	21.20 ± 0.36	16.94 ± 0.01*
Alanine	399.19 ± 5.36	376.54 ± 0.79*
α-Aminobutyric acid	76.47 ± 2.72	63.57 ± 9.72
Valine	39.48 ± 0.62	18.09 ± 0.10*
Cysteine	3.77 ± 0.14	5.10 ± 1.40*
Cysteine thiazoline	1.99 ± 0.38	11.48 ± 0.77**
Isoleucine	35.41 ± 0.62	26.15 ± 0.47*
Leucine	30.48 ± 0.28	nf
Tyrosine	9.69 ± 0.19	nf
Phenylalanine	12.49 ± 0.05	3.91 ± 0.08**
β-Alanine	20.40 ± 0.41	14.56 ± 0.04*
β-Amino-isobutyric acid	7.83 ± 0.27	nf
γ-Amino-butyric acid	130.50 ± 7.16	158.91 ± 10.60*
Ethanol amin	44.89 ± 0.57	29.16 ± 0.18*
Tryptophan	7.66 ± 0.23	3.21 ± 0.16*
Lysine	5.36 ± 0.28	nf
Ornithine	nf	2.34 ± 0.02
Histidine	6.23 ± 0.31	4.98 ± 0.08*
Arginine	28.43 ± 0.79	6.40 ± 0.18**
Proline	82.43 ± 0.81	48.79 ± 0.06*
Total	2219.8	1942.27

The data are given as mean ± SD (n = 3)

nf not found

Significant differences are shown at p < 0.05* and p < 0.01**